Roasted Chicken And Vegetables

why make this recipe

Roasted Chicken and Vegetables is a comforting dish that is easy to prepare and full of flavor. It’s a complete meal that combines protein and vegetables in one pan. This recipe is great for family dinners or gatherings, and it allows you to enjoy tender chicken with a mix of delicious roasted vegetables. Plus, cleanup is simple since everything cooks in one baking dish!

how to make Roasted Chicken And Vegetables

Ingredients :

2 pounds chicken (breasts, thighs, or drumsticks)
4 medium potatoes (peeled and cut into cubes)
1 large onion (cut in wedges)
2 cups cherry tomatoes (or regular tomatoes cut into quarters)
6 cloves garlic (minced)
1 red bell pepper (roughly chopped)
1 cup kalamata olives
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
Salt and pepper to taste
3 basil leaves (chopped)

Directions :

Preheat the oven to 375°F (190°C).
In a large bowl, add the potatoes, onion, tomatoes, peppers, and olives.
In another bowl, add the chicken.
Over the vegetables, drizzle half of the garlic, olive oil, balsamic vinegar, salt, pepper, and smoked paprika. Toss everything well.
Add the remaining garlic, oil, vinegar, salt, pepper, and paprika over the chicken. Mix until coated.
Dump the veggies into a large 9×13 baking dish.
Arrange the chicken over the vegetables in the baking dish.
Roast in the oven for 1 hour or until the chicken is cooked through and the potatoes are fork-tender.
Sprinkle the fresh basil over the chicken and veggies.
Serve the chicken and vegetables, drizzling some pan juices over them.

how to serve Roasted Chicken And Vegetables

Roasted Chicken and Vegetables can be served directly from the baking dish. Pair it with a simple salad or some crusty bread for a hearty meal. Pour some of the pan juices on top for extra flavor.

how to store Roasted Chicken And Vegetables

To store leftovers, let the Roasted Chicken and Vegetables cool completely. Then, place them in an airtight container and refrigerate. They can last for up to 3-4 days in the fridge. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. When ready to eat, reheat in the oven or microwave until heated through.

tips to make Roasted Chicken And Vegetables

Feel free to use any combination of vegetables you have on hand.
Add herbs like thyme or rosemary for extra flavor.
If you want the chicken skin to be crispier, you can broil it for the last few minutes of cooking.
For a spicier kick, add some chili flakes to the seasoning mix.

variation

You can make this dish with different proteins, such as pork or tofu for a vegetarian option. Substitute or add seasonal vegetables like zucchini, carrots, or Brussels sprouts for variety.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to increase the cooking time. Always ensure it reaches a safe internal temperature of 165°F (75°C).

2. What if I don’t have olives?
You can omit the olives or replace them with capers or your favorite pickled vegetable for a different taste.

3. Can I make this recipe in advance?
Absolutely! You can prepare it a day ahead of time. Just assemble the dish, cover it, and refrigerate. Bake it before serving.